Best Pear Apple Butter With Cardamom Recipes

PEAR BUTTER WITH CARDAMOM AND CINNAMON

Pear Butter with Cardamom and Cinnamon image

Categories Condiment/Spread Food Processor Fruit Low Sodium Pear White Wine Winter Edible Gift Cinnamon Bon Appétit

Yield Makes about 3 2/3 cups

Number Of Ingredients 6

Ingredients

5 pounds ripe pears, peeled, cored, cut into 1-inch pieces
1 1/3 cups Johannisberg Riesling wine
1/3 cup fresh lemon juice
1 1/4 cups sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground cardamom

Steps:

Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)

PEAR-APPLE BUTTER WITH CARDAMOM

Pear-Apple Butter With Cardamom image

Provided by Melissa Clark

Categories breakfast, condiments

Time 3h30m

Yield About 3 cups

Number Of Ingredients 8

Ingredients

3 pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups)
2 pounds apples, coarsely chopped with peel and core (8 cups)
1/2 cup brandy
180 grams light brown sugar (about 1 cup)
2 tablespoons lemon juice
5 grams ground cardamom (about 1/2 teaspoon)
Pinch fine sea salt
1 teaspoon vanilla extract

Steps:

In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 59 milligrams, Sugar 61 grams